Francisco Migoya

Pumpkin Seed and Milk Chocolate Ganache

Preparation info
  • Yield:

    3.4 kg

    • Difficulty

      Medium

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • Tempered milk chocolate 1.68 kg 3 lb 11.2 oz 49.41

Method

  1. Have the oval silicone molds on a flat sheet pan ready for use (see Resources). Oval molds measure 12.5 cm/5 in long by

Photos